Tuesdays with Dorie DC: Sunny-Side-Up Meringues

I don’t make a lot of meringue cookies, but I do enjoy them. So sweet and crisp, I like the way they basically evaporate in my mouth. These Sunny-Side-Up Meringues playfully resemble eggs, with a nice spoonful of bright yellow curd (made of yolks) sitting in the center of each white vanilla-flavored meringue (made of whites). The recipe calls for homemade lemon curd, but I cheated a bit and brought home some passionfruit curd from work. The tartness of the curd balances nicely with the sweetness of the meringue. The meringues are easy to make, but do require a lot of time in the oven to dry out completely. I let mine sit overnight in a turned off oven for maximum crispness.

Although I got the started recipe yield, I feel like I made my meringues a little too big. Or too round. Or maybe I made the curd crater too big. They look like strange eggs, whatever it is. But they are yummy, and I’m thinking of turning a couple of unfilled cookies into pavlovas, another meringue treat I’m a big fan of.

For the recipe, seeDorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!

I love this idea! I am always looking for good recipes to surprise my kids for special celebration (Easter). If you are curious about my eggs shaped butter cookies filled with vegan lemon cream, just stop by my blog, it’s the latest post!